A FOOD TRADITION
Iranian Turkmen Cuisine
Iranian Turkmen cuisine is practiced mainly in Golestan and adjoining northeastern areas by Turkmen communities whose foodways connect Iranian, Central Asian and steppe traditions. Wheat, rice, lamb, poultry, fish from the Caspian and nearby waterways, carrots, onions, herbs, yogurt and dried fruits are common. Baking flatbreads, preparing filled pastries, steaming or layering rice, and cooking meat in large communal pots are characteristic techniques. Examples include chekdirme, a meat-and-rice dish; börek-style filled pastries; and Turkmen forms of ash and fish preparations. The tradition is shared across borders with Turkmen communities elsewhere and is not an exclusive national cuisine.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
Regional comparisons are still being added.
We haven’t documented local versions for this cuisine yet. Explore its dishes while this section grows.
Explore the dishes →Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.